A tasty alternative to a classic Polish cheesecake.

Yields: 1 springform pan (20 cm dia.) Difficulty: Medium Prep Time: 1 Hr


0/13 Ingredients
    Base of no-cheesecake
  • No-cheesecake filling
  • Date caramel
  • Sprinkle


0/14 Instructions
  • Soak half a cup of dried dates in hot water. Separately soak half a glass of cashew nuts - you need them later for the filling of the no-cheesecake cake.
  • Grind dry oat flakes thoroughly.
  • Blend oat flakes, drained dates, dessicated coconut, coconut oil and cocoa. The mass does not have to be finely ground.
  • Put on a baking pan and chill it while you make the filling.
  • Filling
  • Cook half a cup of millet in one and a half cups of water, covered and simmer for 20 minutes.
  • Set aside cooked millet for 10 minutes so that it softens well. It must be very soft, almost overcooked.
  • Blend half a cup of cashew nuts (pre-soaked) into a smooth paste. Nuts are easier to blend after adding a tablespoon of cooked millet.
  • Mix the cashew nut mass with the millet, add 50 ml of agave syrup and juice from 3/4 of lime. Blend to a very smooth mass. Depending on the type of blender, it may take up to several minutes. Food processor is good for it.
  • Cool the mass and spoon over the base prepared earlier.
  • Leave in fridge over night or at least for 3 hours.
  • Date caramel
  • Soak a glass of dates in hot water (10 minutes).
  • Blend thoroughly drained dates, 3 tablespoons of peanut butter and a pinch of salt. If the topping is too dense, add a little water. The coating should have a thick caramel consistency.
  • Spoon the caramel on the no-cheesecake.
  • Topping
  • Chop the peanuts and sprinkle the no-cheesecake gently pressing the peanuts, so they stick to the caramel.


  • Instead of water for cooking millet you can use oat or almond milk.
  • You can use ready roasted salted peanuts or raw from a health food store, then you should chop them and roast in a frying pan.

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